this salad with the endives, except I replaced the blue cheese with soft goat cheese. It was quite yummy! The parsley is still on my window sill, enjoying the sun.
brilliant recipe on Food52: pickled rhubarb, asparagus, and goat cheese salad! As you can see, I replaced the white asparagus called for in the recipe with the green asparagus I received in my bag, and I used half butter lettuce and half mizuna salad. This was a seriously good salad. And pickled rhubarb? Deliciously awesome.
here. Note that I didn't add the almonds, and next time I make this, I will add carrots and pearl onions to the slow cooker. I would also reduce the soy sauce to 1/2 cup and use 1/2 cup stock.
this recipe, I made lavender biscuits (I used half rye flour and half white flour), and made a vanilla, strawberry, and rhubarb compote with the remaining rhubarb. Accompanied by some crème fraîche, this was a lovely dessert. Even Bobby, who claims to not like eating lavender, enjoyed it!